Hi Markus. I hope you are well after Storm Eunice. It really hit us over here. I like your Bison Short Ribs. I love the Tequila touch as well. Honestly I thought they were lacking a bit of fat for moisture. They did look a bit dry when finished. Looking at it, I think slow cooking maybe the trick here, although you did cook them for 6 hours. If fat had been present basting could perhaps have made for a better outcome. Anyway I could see this, and I liked the outcome. I imagine they tasted nice. Thanks for the video Markus. Oh, and by the way I have never cooked Bison Ribs before. So what do I know.
Hi Sef! Our part of Germany luckily wasn’t that much affected by the storm. But I know that other parts from Germany and the UK were hit really hard. Yesterday’s news said, that wind with 196 km/h had need measured in south England. That was the moment I thought about you… You are all in all right with the ribs. They didn’t turned out like I expected. Flavor was good, but I have to work on it in the future. All the best and hopefully with better wether conditions soon Markus
@@BBQ-INTERNATIONAL Hi Markus. Yes, the wind was horrible. I have never witnessed wind like this before. I lost my Polly tunnel and all the fence panels in the garden. I'm glad you were OK from the storm. Stay safe and have a great Sunday. Sef
Bison in general are just super lean compared to their beef counterparts. I felt the same when I smoked my dino bone bison short ribs a few months ago. Amazing taste but not nearly as juiced as the prime beef ones I smoked a month before. I wonder if using tallow/oil/butter would help once wrapped? I have another 4lb rack in my freezer I want to do a better job with when the time comes to smoke them again.
For now: I just finished an nice veal filet with course mustard sauce... great. Short ribs: The last package was Wagyu. I made them Pepposo -otturno-Style.That is always worth the try.
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Hi Markus. I hope you are well after Storm Eunice. It really hit us over here.
I like your Bison Short Ribs. I love the Tequila touch as well. Honestly I thought they were lacking a bit of fat for moisture. They did look a bit dry when finished. Looking at it, I think slow cooking maybe the trick here, although you did cook them for 6 hours. If fat had been present basting could perhaps have made for a better outcome. Anyway I could see this, and I liked the outcome. I imagine they tasted nice.
Thanks for the video Markus. Oh, and by the way I have never cooked Bison Ribs before. So what do I know.
Hi Sef! Our part of Germany luckily wasn’t that much affected by the storm. But I know that other parts from Germany and the UK were hit really hard. Yesterday’s news said, that wind with 196 km/h had need measured in south England. That was the moment I thought about you…
You are all in all right with the ribs. They didn’t turned out like I expected. Flavor was good, but I have to work on it in the future.
All the best and hopefully with better wether conditions soon
Markus
@@BBQ-INTERNATIONAL Hi Markus.
Yes, the wind was horrible. I have never witnessed wind like this before. I lost my Polly tunnel and all the fence panels in the garden. I'm glad you were OK from the storm.
Stay safe and have a great Sunday.
Sef
Sorry to hear that! Have a great Sunday too!
Bison in general are just super lean compared to their beef counterparts. I felt the same when I smoked my dino bone bison short ribs a few months ago. Amazing taste but not nearly as juiced as the prime beef ones I smoked a month before. I wonder if using tallow/oil/butter would help once wrapped? I have another 4lb rack in my freezer I want to do a better job with when the time comes to smoke them again.
Great video!! Keep Bison recipes coming!!!
I’ll do my best 😊
For now: I just finished an nice veal filet with course mustard sauce... great. Short ribs: The last package was Wagyu. I made them Pepposo -otturno-Style.That is always worth the try.